makes one 9" layer cake
3 sticks butter, room temp plus more for pans
3 1/2 cups all purpose flour, plus more for pans
1 tbsp plus 1 tsp baking powder
1 tsp salt
1 cup packed sweetened, shredded coconut
2 2/3 cups sugar
4 large whole eggs, plus 4 large egg whites
1 tbsp vanilla extract
1 1/2 cups unsweetened coconut milk
Seven Minute Frosting
Coconut curls or shredded coconut for garnish
- Preheat the oven to 350 degrees. Butter two 9x9x2 inch cake pans; line the bottoms with parchment paper. Butter parchment paper, and dust with flour, tapping out excess; set aside. Into a large bowl, sift together the flour, baking powder and salt. Stir shredded coconut into the flour mixture until combined; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. Add the whole eggs, egg whites and vanilla; beat until fully incorporated. With the mixer on low speed, add the flour mixture in two parts, alternating with the coconut milk and beginning and ending with the flour; beat until combined after each addition.
- Divide batter between prepared pans, and smooth with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in the centers comes out clean, about 55 minutes. Transfer pans to a wire rack to cool 30 minutes. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
- Using a serrated knife, trim the tops of the cake layers to make level. Place one layer on a cake plate, and spread top with 1 1/2 cups frosting. Place other cake layer on top, cut side down. Using an offset spatula, spread remaining frosting over entire cake, swirling to cover in a decorative fashion. Sprinkle entire cake with coconut curls or shredded coconut. Cake can be kept in the refrigerator, covered with a cake dome, for up to 3 days.
1 1/2 cups sugar
2 tbsp light corn syrup
6 large egg whites
1/4 cup water
1 tsp vanilla extract
In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine sugar, corn syrup,water and the egg whites. Cook over medium heat, stirring frequently, until the mixture registers 160 degrees on an instant-read thermometer, about 2 minutes.
Attach the bowl to the mixer fitted with the whisk attachment. Beat the mixture on high speed until glossy and voluminous, about 5 minutes. Beat in the vanilla. Use immediately.